Gujia for Holi

Serves 6

Preperation Time 45 Minutes

Contents
Gram Flour

Ingredients
1. Maida - 60gms
2. Ghee - 10gms
3. Cold water - 15ml approx.

Mixture for filling:
1. Khoa - 30gms
2. Roasted suji - 10gms
3. Desiccated coconut - 10gms
4. Chopped nuts ( almonds,cashew,pista ) - 6 each
5. Castor sugar - 20gms

Syrup for Lavang Latika :
1. Sugar - 100gms
2. Water - 25ml
3. Ghee - for frying


Recipe
1. Take maida in a thali and make a well in the centre. Add melted ghee and
lightly mix with fingertips.

2. Add water and make stiff dough as for samosas.

3. Prepare filling by cooking khoa for some time. Remove and cool. Add
roasted suji, desiccated coconut and nuts. Mix well and add sugar.

4. Make six balls out of the dough and roll into small puris. Divide filling
into six equal portions.

5. Put one portion of khoa mixture into the center of each puri. Moisten the
edges with a little water and fold into a semicircle, pressing the edges together. A gujia mould can also be used.

6. Deep fry to a golden color on a slow heat.

For lavang latika:

1. Proceed as for gujia till step four. Put 1/6th filling in the center of each round. Moisten the edges of puri and bring opposite ends to overlap in the center. Press the folds, turn over and bring the two flaps of the "envelope" to the center and fix a clove to secure the folds.

2 Heat the ghee in a kadai, remove from the fire and add lavang latika at a very low temperature. When the bubbles subside put the kadai back on fire and continue frying on moderate heat till golden brown.

3. Make a syrup of sugar and water, clean with diluted milk and cook it to two threads’ consistency. Dip the lavang latika in syrup and drain them.